給小恩~

Battement dégagé. Disengaged battement.  A term of the Cecchetti method.  The battement dégagé is similar to the battement tendu but is done at twice the speed and the working foot rises about four inches from the floor with a well-pointed toe, then slides back into the first or fifth position.  Battements dégagés strengthen the toes, develop the instep and improve the flexibility of the ankle joint.  Same as battement  jeté (Russian School), battement glissé(French School).

Battement tendu.  Battement stretched.  A battement tendu is the commencing portion and ending potion of a grand battement and is an exercise to force the insteps well outward.  The working foot slides from the first or fifth position to the second or fourth position without lifting the toe from the ground.  Both knees must be kept straight.  When the foot reaches the position pointe tendue, it then returns to the first or fifth position.  Battements tendus may also be done with a demi-plié in the first or fifth position.  They should be practiced en croix.

以上資料出自於：【Technical Manual and Dictionary of Classical Ballet】，作者：Grant, Gail (Edition: 3, illustrated, revised)，出版者 Courier Dover Publications(1982)，p.16及p.21

從書裡面的解釋，可以得知，battement dégagé是要離地的。

此外，在下面的這本書裡，很清楚地解釋了每個動作的本質。

Battement tendu dégagé (also known as battement dégagé glissé in the French School and battement tendu jeté in the Russian) . The terminology reveals subtle differences: degage means “disengaged,” “open,” and “airy”; glissé means “gliding”; but jeté means “thrown.”  In the Russian school the working leg is “thrown” up the 45 degrees; in other schools the working foot leaves the floor slightly and finishes just an inch or two in the air.

以上資料出自於：【The Ballet Companion: A Dancer’s Guide to the Technique, Traditions, and Joys of Ballet】，作者：Eliza Gaynor Minden (Edition: 3, illustrated, revised)，出版者 Fireside(2005)，p.135

但是，有趣的是battement dégagé離地的高度卻與前一本書裡提到的略有不同。  在【Classical Ballet Technique】裡提到"The height to which the leg is thrown depends on the tempo of the exercise, varying from 45 degrees(slower) to 25 degrees(faster)."(作者：Warren, Gretchen Ward，出版社：Univ Pr of Florida(1990)，Foreword by Robert Joffrey，Photographs by Susan Cook，p.95)

其實，因為芭蕾的派別不同，所以光看書要搞清楚術語，真的很困難耶！(學芭蕾要不要那麼累呀？！我為了搞清楚這個術語，扛了六本書、搬著我的掃瞄器回娘家掃墓，老盧說：「妳要跟『那個人』一樣唸『研究所』喔？」，呵呵~)

雖然是很想不負責任地說：老師在說術語的時候，一般都會有動作，只要動作的本質搞清楚就好，去探討老師的術語有沒有說錯並沒有多大的意義；因為，芭蕾是要用身體跳(這句話還是有語病，但就先這樣簡單講啦！)不是用嘴或者文字跳，所以，就算術語很熟悉，身體卻做不出來動作，術語與動作不能合一，那麼術語便不存在了耶！

但為了大家能知道彼此說的是哪個動作，術語還是有存在的必要啦！

至於pas de bourrée，我就直接掃瞄書上的圖供妳參考了。(事實是，我已經打字打太久被唸了......xddddd)